Nachos with Salsa

From the book The Basic Gourmet by Diane Morgan, Dan Taggart, Kathleen Taggart, and Georgia Vareldzis

Introduction

This recipe for nachos is totally adaptable. Use whatever proportions you like; these recipe amounts are just a suggestion. If you like more cheese, add it; if you like more or fewer chilies, adjust the amounts. If you prefer nachos without refried beans, skip the beans. Nachos are great to serve to a crowd, so double the recipe. Or make them just for two by halving the recipe, and then serve along with soup for dinner.

Salsa is a favorite accompaniment to nachos, and so easy to make. If you like your salsa chunky, then chop the ingredients by hand. If you prefer a smoother salsa, put everything in a food processor. Salsa will keep well for three or four days tightly covered under refrigeration.

Ingredients

Nachos

Salsa

Steps

Nachos

1. Preheat oven to 450°F. Spread tortilla chips evenly onto a cookie sheet with sides or an ovenproof platter. Using a rubber spatula or table knife, spread refried beans on the chips. Spread chilies over beans and chips, then distribute cheese evenly on top. Bake until the cheese is melted, 5 to 10 minutes. Serve hot.

Salsa

1. In a bowl, stir together all ingredients, mixing well. Cover and refrigerate until serving time.

Notes

• Using 1 or 2 fresh jalapeño chilies instead of canned is an alternative for those who like really spicy foods. Slice off stem end, remove seeds, and slice into rounds. Proceed according to the directions.
• Use 8 ounces of Monterey jack or pepper-jack cheese instead of Cheddar cheese.
• Add freshly diced avocado to the nachos just before serving.
• For those who prefer their salsa hot, include the seeds from the jalapeños as well. Be sure to wash your hands immediately after handling chilies, so you will not inadvertently touch and irritate your eyes.

This content is from the book The Basic Gourmet by Diane Morgan, Dan Taggart, Kathleen Taggart, and Georgia Vareldzis.